Apricot compote with Scotch whisky and ice cream

July 15, 2009

Food and Style - Apricot compote

To me, no other fruits evoke summer as much as apricots do. Perhaps it is because of my trips to Tuscany and Provence where I discovered how intense their flavor could be, which made the supermarket apricots I’d been buying all my life taste like aliens!

Now, I restrain myself and wait until I can buy them from our local orchard.

Once I have my fill of eating them on their own, I like to make a quick compote with them. Served with ice cream, it becomes an elegant dessert for a dinner party. But it’s also incredibly delicious with yogurt, with a slice of pound cake or even for breakfast on top of pancakes.

One more thing, you can make this compote with other summer fruits: cherries, nectarines, peaches, plums… It is incredibly versatile and delicious to boot.

And don’t be tempted to skimp on the whisky – it makes this simple compote no less than sinful!


Apricot Compote with Scotch Whisky and Ice Cream

serves 4
active time: 15 min

  1. 1 1/4 lbs (567gr) ripe apricots – pitted and cut in 1/4″ slices
  2. 1 tablespoon fresh lemon juice
  3. 1/4 cup organic sugar
  4. 1/3 cup blended Scotch whisky (or Cognac)
  1. 1 pint vanilla ice cream
  2. lemon balm or mint leaves as garnish

  1. Step 1: Place the apricot slices in a medium heavy bottomed pan. Add the lemon juice and sugar and heat over medium-high heat. Stir well and fast-simmer for 5 minutes, stirring from time to time. The apricots will release their juices and the sauce will become foamy. Turn off the heat, add the whisky and stir well. Transfer to a bowl to cool to room temperature.
  2. Step 2: Scoop the ice cream into dessert bowls. Top with the apricot compote. Garnish with a lemon balm or mint leaf. Serve immediately.
  3. Cook’s note: The compote can be made up to 2 days ahead. Cover and refrigerate until ready to use.

dessert, compote, apricot
© 2011 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 13 comments… read them below or add one }

arimou0 July 16, 2009 at 7:34 am

Hmm that’s a delicious way to eat apricots and that picture is so nice!


Q. July 17, 2009 at 9:26 am

That photo is beautiful! It almost looks like a painting! Whiskey + apricots = boozy deliciousness.


Mary Lynn July 22, 2009 at 11:02 am

This looks amazing! I love apricots–and what an easy way to dress up a dessert! Can’t wait to give it a try.


Parsley Sage June 9, 2012 at 2:46 pm

Fabulous video, darling! This is a lovely, elegant dish for those delicious apricots :)



Viviane June 11, 2012 at 6:40 pm

Parsley Sage! You are too wonderful for words… You know you get my “buzzes” right back! Thank you so much.


Ansh June 9, 2012 at 9:30 pm

I was wondering what to do with the apricots that I bought. I always buy too many of those. They bring back memories of home.

Thanks for a wonderful recipe.


Viviane June 11, 2012 at 6:41 pm

Thank you so much Ansh… Enjoy your apricots!


Amy @ fragrantvanillacake June 9, 2012 at 10:54 pm

This sounds wonderful! You cannot go wrong with booze, ice cream and fruit! What a wonderful use for fresh apricots!


Viviane June 11, 2012 at 6:42 pm

Amy! I’m with you on that trio: “booze, ice cream and fruit!”. Marvelous aren’t they?


Pat June 15, 2012 at 9:52 pm

This looks like the perfect treatment for our moisture-challenged high desert apricots … Will go to the farmers market in the morning to pick up a bag. Thanks for the inspiration.


Viviane June 16, 2012 at 8:12 am

Pat! I bet your high desert apricots are stunningly flavorful though… I wish I could taste them!


mjskit June 16, 2012 at 12:26 pm

I just talked to a friend of mine this morning whose apricot trees are LOADED. Headed over tomorrow to pick some so I will be making this! I have everything for it, including the Scotch Whiskey! Love all of your Father’s Day ideas!


Viviane June 17, 2012 at 4:19 pm

Happy apricot picking Mj… and of course a big thank you for your kinds words!


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